古晋干捞面 Kuching Kolo Mee

古晋最具代表性的美食之一

就是干捞面
其中一种关于干捞面由来的说法是
干捞面是从广东人的云吞面演变而来
经过时间的演变和为了符合当地的口味
就去了云吞，加入叉烧
又因叫卖时广东发音“干捞面”
非广东人听成了谐音kolo
因此更有人称它为哥罗面
干捞面吃起来有弹性，带葱香
和葱油拌在一起，吃起来不会干
撒上点胡椒粉，带着一点胡椒香味

One of the most iconic food in Kuching is the Kolo Mee. Some says that Kolo Mee is came from the Wanton (dumpling) Mee of Cantonese. As the time passed, the wanton is replaced by char siew (pork) to fit into local’s preference. The old Cantonese called it “Gong Lou Mee” but the non-Cantonese misunderstood it as “Kolo Mee”, and this comes the name of Kolo Mee.

Kolo Mee has a firm texture with fried shallot. The noodles mix with the shallot oil and it is a bit wet. It is tastier to eat with a small amount of white pepper.

古晋除了干捞面，还可以有干捞粿条，干捞米粉，干捞面薄等
或把两种捞在一起吃，价钱也不会增加
例如，干捞面参粿条

There are also Kolo Kueh Tiaw, Kolo Bee Hoon, Kolo Mee Pok besides Kolo Mee. Some even prefer to mix two of them and the price will still remain the same, one of the example is to mix the noodles with kueh tiaw. 

干捞，是白话的说法，是干拌的意思

古晋的干捞面
是将面条拌以叉烧，酱青、葱、葱油、碎猪肉的一道面食
有些店家也会加入海鲜或鸡肉等
或是kosong面（不加料）加一碗汤
大多数是猪杂汤，酿豆腐或是水饺汤

Kolo means noodles taken out of the boiling water and mix with the ingredients. The Kolo Mee in Kuching is mixed with char siew, light soy sauce, fried onion, onion oil and minced meat, some noodle stalls may also add seafood or chicken. Another way serving Kolo Mee is the kosong noodle (plain noodles) with soup, the most common is pig organ soup, Yong Tau Fu (tofu stuffed with meat) or dumpling soup.

在地人点面都会让煮面师傅知道

面要直或卷，要白或红
红的则会加入叉烧油，味道较甜
如果你只是说要干捞面
大多数情况下你会拿到一碗白的卷面

The Locals will let the cook know whether they want the straight noodles or curly noodles, original or red. The red noodles will add some char siew sauce to make it taste sweeter. If you only tell that you want Kolo Mee, most of the time you will get a bowl original curly noodles.

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